I suggest if you don't want the glaze to be runny (or really soft, as the recipe indicates) reduce the cream. Another tweak: use semisweet chocolate and omit the sugar. -a glaze made with whipping cream, regular sugar, and cocoa is just as good and stays shiny even when refrigerated. Just google cocoa glaze. Lazzaaroni brand of Amaretti each paper covered Amaretti contains 2 cookies; therefore, when recipe calls for: '6 double amaretti cookies' you actually will need 12 individual amaretti. Try ginger snaps or graham crackers. Maybe even chocolate wafers.
The reason this is such a classic combination is the interplay between the earthy sweetness of the beets and the musky tartness of the goat cheese. It would be impossible to replicate the goat cheese complexity but you could come close with good Feta with a larger dose of vinegar for the extra tang (adjusted to your taste... 1 TBL) plus the other recipe ingredients. Lots of fresh ground pepper is a must.
We like spicy down here, but we like flavor with some kick even better! Save the hot pepper sauce for the table. If you lean milder, any nicely seasoned smoked sausage you love will work. I personally favor thighs for their flavor and ability to retain moisture, or at least a mixed cut up chicken.I prefer the oven baked texture, so for my method I do not cook the rice all the way through. When the stock comes to a boil, you'll add in the rice, bring it back to a boil, add the meats, dot with butter, stir, cover and transfer to the oven.
It is not artisan bread, and it’s not trying to be. It is peasant bread, spongy and moist with a most-delectable buttery crust.- As I noted above, this is a very wet dough and must be baked in an oven-proof bowl. I am partial to the Pyrex 1L 322 size, but any similarly sized oven-proof bowl will work. My 8 x 8 in glass baking pan were perfect at 30 mins. use ramekins for rolls
This is a very basic recipe, but filling combinations are endless, you can add caramelized onions, crispy bacon, pickled jalapeños, cream cheese, sauerkraut or sautéed mushrooms. a peirogi & dumpling press – I bought the small model which is 3 inches in diameter (link here) because it seems like most round wontons wrappers I find at the stores are about that size – it does save time, but I mostly love the beautiful crimps it makes on the edge.
You can use lean pork belly (or spare) ribs for a succulent, unforgettable experience; pork shoulder or any pork fillet you like.- chicken legs-Serve over steamed rice or vegetables, and drizzle with extra Char Siu sauce
An overnight rest at room temperature precludes the need for any kneading.
A high hydration dough spreads itself out into the pan before baking.
Extremely high oven temperatures lead to better internal structure and a crust that crisps while the interior crumb stays moist.
I just made lemon curd tonight but used 2 egg yokes and 2 whole eggs, 2/3 cup of lemon juice and 1 cup of sugar. It made enough to fill a pint Ball jar. Lemon curd made with only yolks produces a richer, slightly thinner curd. Curd made with whole eggs will be a little less rich and have a more spreadable consistency. Both are delicious,
And bear in mind, if you have the kind of oven that starts smoking at high heat, you can cook your bird at 400 degrees instead of 450, though you’ll need an extra 5 to 20 minutes to get it done., The REAL Key seems to be 24 hour drying after seasoning. To Melissa Clark's herb bundle of sage, rosemary and thyme, I added parsley. I preheat my cast-iron skillet as the oven preheats, and I spatchcock the bird. When the oven is ready, I pull out the skillet and place the flattened bird in it, breast-side down. I roast it that way for about 20 minutes, then flip it to finish cooking.
• White sauce = plain yogurt, scant 1/4 c. mayo, 1/2 lemon juiced + lemon zest, basil/parsley/zatar/sumac/minced garlic. Chill for 4-5 hours.
• Marinade meat overnight & cooked with peppers & onions. F
inish with broil for 2-3 minutes
• Serve with tortillas instead of pita + sliced cucumbers & tomatoes + feta. (Hummus is overkill side)
• Serve with chickpeas salad (olives, tomatoes, red onion, parsley/basil)
-I have made the following additions: more onion - it's so good. More chicken - it goes so fast: 3 pounds. Two pounds of carrots, which I toss in the marinade and roast with the extra red onion. - also used chicken breasts, bone in, skin on. -potatoes-Make the marinade and put in shredded cooked chicken. Marinate for a few hours, toss in some chopped onions and fry for about 10 minutes until the onions are soft. - used bone-in thighs and included the marinade in the roasting pan,
Used only butter (2T) and not any of the pork. I used a California Pinot Gris and substituted some cod and scallops for some of the clams. - celery-frozen or canned clams -1/2 and 1/2. -I make it with whole milk instead of cream and sometimes just onions instead of leeks no wine. - Quohogs are large sea clams... We use them for chowder, fried clam strips or casino, chopped.
my grandmother and aunts make (and made) masa balls and pile them in a bowl, then smoosh them into discs between their hands, then simply hang the pre-rolled masa discs on the side of the bowl (or counter top) before rolling them out and placing on the comal to cook. Flour is your friend here, your prep station should be covered. No need to waste paper. And an alternative to the baggie is a covered bowl with a hand towel. Mexican classic. -She would use all purpose flour and vegetable shortening. She also used very hot water and did not melt the shortening, but used her hands to work the shortening into the flour. After kneading, she would place a moist towel over the bowl to let it rest, then pinch off balls of dough, let them rest again before rolling them out. She would roll an entire batch of dough and put waxed paper between each tortilla and put them in refrigerator to use when needed.- bacon fat
American lemons are sour. Italian lemons are bigger and sweeter. So when ever I make any pasta con limone, I add sugar to the lemon juice (1/4 c).. add a little and taste. Perfect when barely sweet. Grate the peel. To knock socks, place cooked, picked lobster in aluminum foil and warm in 200 degree oven while doing all the other steps. At the very end, add lobster and toss. Figure 1/4 lb lobster meat per serving. -parsely